Vermicelli Noodle Salad with Tofu
Vermicelli Noodle Salad with Tofu is easy, quick, and budget-friendly. Perfect for meal prep, picnics, potlucks, and weeknights. Gluten-free, with an option for oil-free.
Servings: 4 people
Calories: 483kcal
Ingredients
For the tofu:
- 16 ounces extra firm tofu pressed, cut into ¾-inch pieces (1 16-ounce block)
- ½ tablespoon tamari or soy sauce (preferably reduced sodium)
- 1 teaspoon chili oil sauce or chili crisp (optional)
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon white pepper or black pepper
- 2 teaspoons cornstarch or arrowroot starch
- ½ teaspoon sesame oil or neutral cooking oil
For the salad:
- 3 ounces dried vermicelli noodles (about 2 cakes)
- 2 cups shredded green cabbage
- 1 ½ cups shredded carrots
- ½ cup chopped cilantro
- ½ cup roasted peanuts chopped
For the dressing:
- 3 tablespoons tamari or soy sauce (preferably reduced sodium)
- 3 tablespoons rice vinegar
- 2 tablespoons sesame oil
- 1 ½ tablespoons maple syrup
- 1 ½ teaspoons chili oil sauce or chili crisp (optional)
- 1 large garlic clove
Instructions
- Season the tofu: Place the tofu cubes in a large bowl. Add the soy sauce, and chili oil. Toss the cubes until they are evenly coated. Add the garlic powder, onion powder, salt, pepper, cornstarch, and sesame oil. Toss until the cubes are evenly coated with the seasonings.
- Cook the tofu: Air fryer: Place them in the air fryer basket in a single layer. Cook at 400ºF for 10 minutes, shaking the basket after 5 minutes to move the cubes around so they cook evenly. Continue cooking as needed until the desired crispiness. Oven: Preheat the oven to 425ºF. Bake the tofu on a nonstick baking sheet in a single layer for 10 minutes. Toss the cubes so they cook evenly. Bake for about 10 minutes more, or until golden brown.
- Rehydrate the dried noodles. Place them in a large heat-proof mixing bowl. Pour boiling hot water over them so they are fully submerged. Stir every minute or so to loosen. Soak according to the timing on the packet, or until tender, tasting often for doneness. Do not overcook. Drain and rinse thoroughly with cool water. Drizzle with sesame oil if not using right away. Cover the bowl with a damp cloth until ready to use.
- Combine the noodles, cabbage, carrots, cilantro, and peanuts in a large bowl.
- Make the dressing: Add the soy sauce, rice vinegar, sesame oil, maple syrup, and chili oil to a medium jar with a lid. Press or grate the garlic into the jar. Cover and shake until all the ingredients are incorporated. Or mix in a medium bowl.
- Assemble: Pour the dressing over the salad and toss well until fully incorporated. Add the tofu and toss to combine.
Video
Notes
- Oil-free: Oil is not necessary, but a little goes a long way for getting the tofu extra crispy. However, feel free to omit the chili and sesame oils from the tofu and dressing.
- Gluten-free: Use gluten-free tamari instead of soy sauce.
- Use super firm tofu (Nasoya, Wildwood brands) which are pre-pressed to save time.
Nutrition
Calories: 483kcal | Carbohydrates: 38g | Protein: 26g | Fat: 26g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Sodium: 480mg | Potassium: 541mg | Fiber: 8g | Sugar: 9g | Vitamin A: 8188IU | Vitamin C: 17mg | Calcium: 134mg | Iron: 2mg